CHOCOLATE CHERRY BUNDT CAKE
I made the cake this week and shared half with my daughter and family. My husband really liked this moist chocolate and cherry cake. And it is very moist. You will love it as much as they did. Both already asking me to make it again.
Provided by sherryinmo
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix cake mix, eggs oil and vanilla with mixer.
- The batter will be very thick and heavy.
- Add cherry pie filling and mix with mixer.
- Add chocolate chips and stir with wooden spoon.
- Grease bundt pan and fill with batter and level out.
- Bake at 350 degrees for 50 to 55 minutes or until cake test done.
- Cool in pan for 15 minutes and remove from pan.
- When cooled sprinkle with confectionery sugar.
MINI CHOCOLATE-CHERRY BUNDT CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h25m
Yield 6 cakes
Number Of Ingredients 14
Steps:
- For the cakes: Preheat the oven to 350 degrees F.
- Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
- In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
- Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
- Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
- For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
- Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.
CHERRY MINI POUND CAKES
Make and share this Cherry Mini Pound Cakes recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 6 Mini Pound Cake
Number Of Ingredients 10
Steps:
- With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt.
- Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
- Fold in cherries.
- Turn batter into greased and floured mini loaf pans.
- Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
- Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
- Dust with powdered sugar just before serving.
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